Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.

Who doesn’t love these tasty dumplings filled with cream cheese and crab meat? No really, who? Because you have severe taste issues that should be thoroughly examined!

Looking at the best way to make these, I stumbled across the idea of baking them. So much easier than frying and you don’t have to worry about perfectly sealing them! A quick and easy appetizer and no mess of a frying pan and oil. And I guess it’s a wee bit healthier… though there is the heavenly addition of bacon.

Not only do we add bacon, but we kicked it up a bit with snappy siracha mayo, lemon zest and juice, and of course, garlic. And while your local Chinese restaurant may skimp and get the imitation crab…do yourself a favor and get the real thing. There’s not much to the recipe, so why not treat yourself. Go on, you deserve it!

The end result is a creamy and almost delicate treat. You get the the smokey earthiness of the garlic and bacon paired with the light and fresh flavor of the lemon, crab and basil, all finished with just a hint of heat from the sriracha mayo.

These baked bacon & crab rangoons will have you forsaking your local Chinese hangout they are so good. Heck, you don’t even need a sauce for them. Yeah, they are that awesome!

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by Whiskey Beard

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12-24

Ingredients:6 oz can lump crab meat, drained4 oz cream cheese, softened2 strips extra thick cut bacon4 cloves garlic1 lemon1/4 cup sriracha mayo1 tbsp black pepper1 tsp salt12-24 wonton wrappers
Instructions:Preheat oven to 350. Chop extra thick cut bacon into bits and fry until crispy. While bacon is cooking, chop garlic and set cream cheese out to soften. When bacon is done, drain on a paper towel. In a bowl, add crab, cream cheese, garlic, bacon, salt and pepper. Zest lemon peel into bowl and then add the juice of the lemon. Mix all ingredients together. Spray your muffin pan to coat. Depending on the size rangoons you want, either use a 12 or 24 muffin pan. Line each muffin hole with wonton wrappers. Then add 1 tbsp of mixture to the 12 muffin pan or 1/2 tbsp to the 24 muffin pan. Bake for 15-18 minutes. Mixture should be heated through and the ends of the wontons browned.

I had this ready to post yesterday (on it’s regular feature day) but given my work schedule and complete lack of sleep the night before (thanks to a teething Lil’ Baird) I completely forgot to hit publish. Soooo anyway…here’s your day late “Better with Bacon” feature for the week.

Yeah, that’s right, bacon and peanut butter in a convienent cookie form! Get the nice and easy recipe after the jump…

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment & set aside.
In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon.
Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern.
Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.

I have been writing this blog for close to four years! This entire time, I have continued to find new, unique and simple bacon recipes for our “Better with Bacon” segment. Just when you think you have seen it all, along comes something so easy to make, so mouthwatering and interesting sounding, that it just catches the most jaded baconphile by absolute surprise…

Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.

To get the Ingredients and Directions for the bacon crumble and the caramel, head over to endlesssimmer.com. That’s where this incredible recipe came from!

Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace

It's All About the Bacon
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